The Vcbgb Recipe
Vegan Chicken, Broccoli, Garlic & Basil pesto (& Other Morsels for Uplifting Gormandizers) and Daiya non-dairy cheese
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
- 2
Cook the Broccoli
In a pot of boiling water, blanch the broccoli florets for 2-3 minutes until bright green and tender-crisp. Drain and set aside.
- 3
Sauté the Vegan Chicken
In a large skillet, heat a little olive oil over medium heat. Add the vegan chicken and sauté for about 5-7 minutes until heated through and slightly golden.
- 4
Combine Ingredients
Add the blanched broccoli to the skillet with the vegan chicken. Pour the basil pesto over the mixture and stir until everything is well coated.
- 5
Add Daiya Cheese
Sprinkle the Daiya non-dairy cheese shreds on top of the mixture. Cover the skillet and cook on low heat for an additional 3-5 minutes until the cheese is melted.
- 6
Serve
Serve hot as a delightful main dish or side, garnished with additional fresh basil if desired.